| Other Requirement |
• Age 30 to 40 years
• Experience with an international hotel brand will be an added advantage
• Pre opening/ Post opening experience in a five-star/upper- upscale hotel will be considered and added advantage
• Previous experience as a Senior Waiter, Restaurant Captain, F&B Supervisor or similar position is preferred.
• Good knowledge of restaurant service standards and food & beverage operations.
• Knowledge of POS systems and restaurant billing procedures.
• Basic knowledge of food safety, hygiene and HACCP principles.
• Good communication and guest-service skills.
• Strong interpersonal and teamwork skills.
• Ability to supervise and motivate service staff.
• Good problem-solving and organizational skills.
• Professional appearance and positive attitude.
• Ability to work under pressure during busy service periods.
• Willingness to work shifts, weekends and public holidays |
| Responsibilities |
The Restaurant Captain to supervise restaurant service operations and lead the service team during assigned shifts. The position will ensure excellent guest service, efficient table management, proper food and beverage service, and compliance with the hotel`s service and hygiene standards.Responsibilities:• Supervise the day-to-day service operation of the restaurant during assigned shifts.
• Assist the Restaurant Manager and Assistant Restaurant Manager in maintaining smooth restaurant operations.
• Conduct pre-shift briefings and communicate daily promotions, special requests and operational information.
• Allocate sections and duties to restaurant service staff.
• Ensure the restaurant is properly set up before each meal period.
• Check tables, chairs, linen, crockery, cutlery, glassware, menus and other service equipment.
• Welcome guests and provide professional and personalized service.
• Assist with seating guests and managing table allocation during busy periods.
• Take food and beverage orders accurately and efficiently.
• Explain menu items, daily specials, promotions and ingredients when required.
• Provide appropriate recommendations and support upselling initiatives.
• Ensure food and beverages are served according to established hotel standards.
• Monitor the timing and sequence of food and beverage service.
• Coordinate closely with the Kitchen to ensure orders are prepared and served promptly.
• Check food presentation, portioning and temperature before service where appropriate.
• Monitor guest satisfaction throughout the dining experience.
• Respond promptly to guest requests, concerns and complaints.
• Handle minor service issues and escalate serious complaints to the Restaurant Manager.
• Ensure tables are cleared, cleaned and reset promptly.
• Maintain cleanliness and organization of the restaurant throughout service.
• Coordinate with Stewarding to ensure adequate availability of clean crockery, cutlery and glassware.
• Monitor restaurant equipment and operating supplies and report shortages or damage.
• Assist with buffet service and replenishment where applicable.
• Assist with restaurant opening and closing procedures.
• Verify restaurant readiness and completion of closing checklists.
• Assist with cash, billing and POS procedures in accordance with hotel policies.
• Monitor complimentary items, discounts and special billing instructions as authorized.
• Assist in controlling food and beverage wastage and operating costs.
• Support inventory checks and departmental requisitions when required.
• Train, guide and coach restaurant service staff on service standards and procedures.
• Monitor staff grooming, punctuality, attendance and professional conduct.
• Ensure compliance with food safety, hygiene, HACCP and health and safety standards.
• Coordinate with Front Office, Housekeeping, Engineering, Sales & Marketing and other departments as required.
• Maintain professional grooming and appearance at all times.
• Complete shift handover and communicate outstanding operational matters to the next shift.
• Perform other duties assigned by the Restaurant Manager or F&B Manager |
